Stay Classy Meats Chicken Breasts - Pan Seared with BBQ Sauce
Pan-Seared Boneless, Skinless Chicken Breast with BBQ Sauce Recipe
- Prep Time: 5 mins
- Sear Time: 5 mins
- Bake Time: 12 mins
- Wait Time: 5 mins
- Total Time: 27 mins
- Yield: 2
- Category: dinner
- Cuisine: Boneless Skinless Chicken Breast
- 2 - 8 ounce Stay Classy Meats Boneless Skinless Chicken Breasts
- Rub of choice
- 2 teaspoons sugar
- ¼ cup of bbq sauce
- 2 tablespoons unsalted butter
- 1/8 cup of beef stock
Rub of choice
Find a rub you like for chicken and add in 2 teaspoons of sugar – this is to help sear the skinless breast
Boneless Skinless Chicken Breasts
- Remove steak from the fridge 30 minutes before cooking. Pat dry the breasts to remove any moisture. Season both sides generously with the rub making sure that you can visibly see sugar on both sides of the chicken.
- Turn on your oven to 400 F
- Using a cast iron pan, turn on the stove top to a medium high temp. Add olive oil (or whatever oil you use), allow the skillet to get to very hot. Place the breasts face down and sear undisturbed for 1 minute. Move the filets around the edge of the skillet for the remaining minute. Flip the breasts and repeat. This will give your breasts a nice seared edge.
- Place the cast iron with breasts in the oven and let cook for 12-15 min (depending on the size of the chicken)
- Remove the breasts from the oven and place on a cooling/baking rack
- In a sauce pan on medium high heat, add the BBQ sauce, beef stock and the butter. Let cook down (reduce) for 2 minutes – cooking down the water. You are looking for a thick and silky texture.
- Plate the breasts on separate plates and with spoon, pour the sauce over the breasts
- A safe internal temperature to eat chicken is 165F. Please use a meat thermometer to determine the internal temperature.
Ladies, chicken breasts, hormone free, antibiotic free, free range - about to go down. No need to go to the grocery store because you just got greatness in your box.
Your week's prepared meals ain't never been so good. It's important that you want to hear that sizzle. Let's get started.
So simple process, we're going to start with just a little bit of coarse salt, it'll be nice and liberal with it. I have a seasoning blend. You can Google yours. Mine is just what I do. And I don't like to share. Give it a little pat. Both sides want to make sure we get inside all this extra loose line meat and a little magic dust. Conglomerate chicken is basically controlled and they're fed hormones, in order to enrich the meat and make it bigger.
Where these chickens are able to just be chickens, the size is going to vary because it's just like every other human where we vary in size, shape and form. So your cooking time is going to be different. You just have to use your own instincts when cooking this chicken because of the freshness of it. And this is the cleanest that you can get anywhere in the world right now. All right, guys, we got our dry rub on our chicken breast, and the pan’s hot.
Now we're going to see the presentation side up, and go. And it's important that you want to hear that sizzle that's going to create our crust. All that sugar on the bottom is going to caramelize, create a nice texture on it - just really nice bite. Please don't ruin this guys. So if you have a beer or an old fashioned, maybe the games on this would be the time where you do it because this is going to be cooking like this for the next two to two and a half minutes. We'll do another two and a half minutes on the other side and then we'll throw it in the oven and finish it off, let it rest. So I can stir it, I like to make sure that it gets contact with all sides of the pan.
By doing this, you get a really nice sear on all sides. So it's been roughly two and a half minutes and we've got a nice sear on top and now we're just going to go ahead and flip it over so we can do the same amount of time on the bottom and get that same crunch.
So remember, guys, the most important part about chicken is we got to cook it through or else you really might die – not you, but that's serious. That's serious stuff. But you need to cook it. Just don't like overkill it where it's super dry because that date is really not going to like you. So if you want, what you could do is you could pierce the side of the chicken. And what's going to happen is when you do that, it's going to secrete some liquid. And if that liquid comes out clear, then you know that it's cooked through. You want to go into the biggest part of the chicken breast and you want to just give it a nice little touch. And if it's spongy and springs right back out to you, then, you know, you're you're close to being done. So, I’ll let these rest.
Im just adding our sauce. So I just chose to use a simple everyday barbecue sauce that everybody has. We all know we have it. Some of us are lucky enough to have a Grampappy's barbecue sauce they have passed down, but that's not everybody. So this is a little beef stock I made. So we're going to look to reduce it just a little bit, not too long. The outside here will start to bubble. We'll start to cook off some of that water. I'm just looking to reduce this by half because I want to be thick, thick and silky. So now it's starting to bubble up right here. When it's doing this, its starting in the center because we're starting to cook off all that water so all of our solids are starting to concentrate itself. This process should take roughly two minutes. Don't go overboard on the sauce because you don't need to add too much to it. This is just a complement to our actual chicken breast. So I'm just letting the fat to our liquid. It's going to be a thickening agent. And there you have it, beautiful stocks, nice and velvety, saucy as hell right here. This is where you probably get married if it's wintertime, that's probably where you have kids. Just so you know, guys, be careful. And now you guys killed it.